cranking the churn
butter to be pressed and saltedWe are effective, but not efficient yet. The whole process needs some tweaking, but it is nice to know that everything works. We still have a quart of goat milk cream to use for butter and (this is the best part) a quart of May's cream (so thick you can stand a spoon in it) that is going to figure prominently in the ice cream making scheduled for Saturday.
4 comments:
Great! I'd like to get a milking goat in the near future. Really reminds me of the goat milk (and goat custard) my Grandmother used to make when I was a kid. Pretty healthy milk too, I've heard.
BRAVO!! Totally going to get on this project ourself soon... you've inspired us.
Awe-some, and what cute little helpers. Congrats on your new nifty tools and tasty eats.
Congratulations!
I hope you left time for ice cream during yesterday's projects.
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